A culinary adventure along Alabama’s Gulf Shore

 The gulf coast of Alabama is a foodie’s dream come true. After exploring the sites of Mobile, Gulf Shores and Orange beach head to one of these great restaurants. Each one is unique and feature music on a regular basis. And, foodies not use to dining on Southern comfort food are in for a very special treat.

1.The Original Oyster House in Gulf Shores on the Bayou overlooking the scenic Big Lagoon. Create your own platter of fresh fish or shell fish prepared just the way you like it along with your choice of sides. Try their House Recipe Turnip Greens and Red Beans and Rice. Their Peanut Butter Pie is one of the “100 Dishes to Eat in Alabama before You Die.” After dining relax on the porch in one of their colorful rocking chairs, or feed the fish, or shop in one of the boutique shops on their boardwalk complex.

2.Lulu’s at Homeport in Gulf Shores is the place to let the good times roll. There is always plenty of music and you are sure to hear “Margaritaville,” the iconic fun-in-the-sun song made famous by the owner’s brother, Jimmy Buffett. Try “Crazy Sista’s Version” of hand-pattied burger seasoned with LuLu’s Salty Peppa. Check out their extensive variety of “Gulf Wild” fish, and learn about your dinner – more than you ever knew before. Check the GSA number on the tag that comes with your fish and you will learn where your fish was caught, who caught it and from what vessel. Don’t miss their L.A. Caviar – black-eyed peas which made the coveted “100 Dishes to Eat in Alabama before You Die.”

3.Village Hideaway Grill in Gulf Shores is one of the dining options at the luxurious Beach Club Resort which is part of Spectrum Resorts. The Village Hideaway offers guests and owners an exciting new gathering place to enjoy delicious food and drinks, games and good times. Featuring creative grilled dishes, an extensive selection of craft beers, pool tables, shuffleboard, video games and flat screen TVs, The Village Hideaway is the perfect place to break away from the beach, gather for lunch, or enjoy a fun-filled evening with family and friends. Their fish tacos, gumbo, and taco salad are outstanding.

4.Tin Top Restaurant and Oyster Bar is in nearby Bon Secour. You know a place is excellent when people drive a tad bit out of the way to dine. Tucked under the live oaks dripping with Spanish moss, they offer patio and indoor dining along with a 45-foot long outdoor oyster bar. After dining on fresh fish and seafood make sure to save room for their great Traditional Bread Pudding with Whiskey Sauce accompanied by “an adult milk shake” called the Bushwhacker. The Bushwhacker is a smooth mix of vanilla ice cream, coffee liqueur, and rum. Both are decadent in the extreme.

5.Tacky Jacks in Gulf Shores is one of four Tacky Jacks. With a name like Tacky Jacks it just has to be good. This newest Tacky Jacks offers beautiful views of the intracoastal waterways. It is perfect for kids of all ages. Try Tacky Jacks Po Boy fresh flakey fish on a hoagie. Don’t miss Happy Hour from 2 to 6 Monday to Friday. Toe-tapping, knee-slapping music is often on the agenda. Their Farmer’s Omelet is on the list of “100 Dishes to Eat in Alabama before You Die” and it has everything: potatoes, onions, green peppers, mushrooms, sausage, ham, plus American and cheddar cheese inside and out. A great way to start the day.

6.Bob Baumhower’s Compleat Angler: Imagine a restaurant named for a book written in the 1600s – and one that is still in print. Consider Bob Baumhower’s Compleat Angler Seafood & Grill which gives tribute to the book of the same name written in 1653. Get in the “Island Spirit” while enjoying their Bimini Bread and with local oysters at their waterfront locations in Daphne and Orange Beach. Their West Indies Seafood Salad, Conch Fritters, and Alligator Bites are unforgettable. They “think globally and act locally.”

7.King Neptune’s in Gulf Shore has received many awards especially for their Royal Red Shrimp which is on the “100 Dishes to Eat in Alabama before You Die.” But, there is more. If you think you don’t like calamari then try their fried calamari tossed in a spicy sweet sesame chili sauce, it will turn you into a calamari lover . And, for the drop-dead best dessert anywhere in the world don’t leave with out savoring their Fried Cheesecake. It is a New York style cheesecake rolled in cornflake crumbs, fried crisp and topped with toasted pecans in a praline sauce. So wonderfully decadent!

8.The Hangout in Gulf Shores is a family fun place. The food is great, the music is live, and fun never stops. Start with some to their great appetizers such as their Shaka-Shaka Shrimp with a choice of grilled or fried Gulf shrimp lightly drizzled in their amazing Shaka-Shaka sauce. You can not go wrong with their Triple Dip - tuna, hummus and spinach artichoke dips served with grilled pita and fresh fried tortilla chips. Their Wipe Out Burger is one of the “100 Dishes to Eat in Alabama before You Die.” While you are waiting you can play in their unique bubble machine. Don’t be surprised if the staff hops up on the table to belt out a few bars of a song.

9.Spot of Tea in Mobile has also earned a place on the “100 Dishes to Eat in Alabama before You Die” for their Eggs Cathedral and Banana Foster’s French Toast. Both are great any time of the day. Eggs Cathedral is a grilled English muffin topped with crab cake, scramble eggs and their homemade seafood sauce served with blackened Mexican grouper and crawfish with a side of hash brown potatoes. Their Banana Foster French Toast is two thick egg-battered French toast topped with hot Banana Foster sauce and bananas served with ham, steak, sausage or bacon.

10.And more. Let the feasting begin. You will never run out of great dining experiences in the Gulf Coast area of Alabama. Need more suggestions? In Mobile check out the winning bacon cheeseburger at Callaghan’s Irish Social Club and the oysters “fried, stewed or nude” at Wintzell’s with several locations in the area. For a fine dining experience head to Trellis Restaurant at the historic Battle House in Mobile.

Pittsburgh is a smorgasbord for culinary addicts

Pittsburgh is a delight on many levels. There are great museums; it is a Mecca for sports fans; and it is a smorgasbord for culinary addicts. Most people don’t know that the Big Mac was invented near Pittsburgh by Jim Delligatti, one of McDonald’s earliest franchise owners. The sandwich was made club-style with an extra slice of bread in the middle and was designed to keep the ingredients from sliding around thus preventing spillage. It was so popular that it was added to all the U.S. McDonald’s.

Along with hamburger one must have Ketchup. As the saying goes, “If it isn’t Heinz it isn’t Ketchup.” The Heinz Corporation calls Pittsburgh home. And, then there is the Pittsburgh Sandwich. During the 1930s the Strip District was a place of warehouses with truckers delivering fish, fruit and vegetables at all hours of the day and night. A local restaurant, Primati’s, created a sandwich perfect for the truck drivers – it could be eaten with one hand while they were driving with the other hand. Basically, it is any sandwich that has French fries stuffed inside. And, it can be even more of a one-handed meal when cole slaw is added. Primati’s started in the Strip District and today, even though most of the warehouses are gone, the District is still a place for great food prepared in the ‘mom-and-pop’ tradition.

The best way to explore the Strip District is on “Burgh Bits and Bites,” a culinary walking tour. I agreed to meet Sylvia McCoy, the foodie guide, at Old St. Patrick’s Church. I arrived a bit early and had time to enjoy the well-tended garden and visit the church. The church is one of those amazing little gems one runs across when they least expect it. The church has a Holy Stairs whereby one should kneel and say a special prayer on each of the 28 steps. The 28 steps represent the number of steps between Christ and Pilate. The original steps are in the Church of the Holy Stairs in Rome and St. Patrick’s is one of three replicas.

With Sylvia in the lead we headed out on a multi-ethnic tasting tour. First stop was Parma Sausage, a small family business that makes a wide variety of Italian pork products. Casey Romig is very proud of the choice ingredients they use in making their products and the results are worth it. The salami and prosciutto were proof that it’s all about great ingredients.

One of my favorite foods was at Mancini’s Bread Bakery where the aroma alone was enough to make my mouth water but Erin’s pepperoni roll was absolutely delicious. I really enjoyed Labad’s Grocery where they specialize in Middle Eastern foods. They have a little restaurant in the back where I tried several flavors of their homemade hummus scooped up with pita bread while chatting with Mr. Labad who emigrated years ago from Syria. His son, Lawrence, now runs the business with him. All the places we visited were small and very personal – and busy.

We had award-wining biscotti at Enrico’s where they have a unique café in the back. Wholey’s specializes in wild-caught and farm-raised fish along with meat and poultry. Locals especially love their fish sandwiches. At Colangelo’s Bakery we tried mele, a pastry that was brought from Northern Italy by the store’s original owner. It was decadent. Our last stop was S&D Polish Deli to sample their cheese and mushroom pierogies. If I had been smart I would have purchased some of the great things I tried because people on the tour get 10% off. I didn’t think of that until it was too late.

For a special dining experience make a reservation at the Habitat, the Fairmont Hotel’s fine dining restaurant. The Fairmont is one of the newest and sleekest hotels in Pittsburgh. The Habitat Restaurant sources fresh, seasonal products from a variety of local farmers. They have a spectacular communal table next to their dynamic show kitchen so diners can watch as their food is being prepared. The menu lists the local source of their main items. The menu, which changes throughout the year, offers an amazing variety of unique items making it difficult to decide. My meal started with an appetizer of compressed watermelon with Gran Riserva 24 month prosciutto, aged goat cheese, upland cress along with fresh tandoor baked naan bread accompanied by three homemade spreads. I followed that up with Scottish salmon topped with fennel, salsify, orange, and radish. Totally delectable.

For afternoon tea in Pittsburgh’s most elegant surroundings my choice is the Omni William Penn, a stunning Historic Hotel of America. Walking into the lobby graced with three immense sparkling chandeliers is like stepping into a more elegant and refined era. Pittsburgh offers smorgasbord dining options that run the gamut from finger-lickin’ to white tablecloth gourmet dining.
For more information check http://www.burghfoodtour.com/, www.fairmont.com/Pittsburgh, http://www.omnihotels.com/, and www.visitpittsburgh.com.

Dazzle Your Taste Buds in Southwest Louisiana

There is a lot to enjoy in the Lake Charles, Louisiana area: history, nature, and adventure but for those who are interested in a great food destination nothing rivals Southwest Louisiana known for Cajun and Creole specialties. The Cajuns descended from the Nova Scotia French who settled along the waterways and bayous. Creoles are of French and European lineage who were more aristocratic and settled in the cities. Both had their own distinct recipes but over the years the Africans, Spanish, and Native Americans added their own flavors to the cuisine.
Travel the Boudin Trail
What is boudin? It is Cajun-style sausage and, no kidding, boudin is so popular that it has its own dedicated trail that leads from one boudin maker to another. It is considered the signature dish of Southwest Louisiana and can be enjoyed at any meal or as a snack. Boudin was made of the leftover parts of the hog. Cajun families used everything from the “rooter to the tooter.” Today boudin is usually made with ground pork, liver, rice, parsley, onions, salt, black pepper, red pepper, and other seasonings - steamed or smoked. Each boudin maker uses their secret family recipe. Some even create their own special boudin by using shrimp, crawfish and alligator.
Mike Hollier, the owner of Hollier’s Cajun Kitchen, said they make over 10,000 pounds a month. Hollier includes liver in his boudin because that is the Cajun way but he uses only a little liver so as not to overpower the taste. “It’s a good way to get kids to eat liver,” he quipped. He also makes crawfish boudin when they are in season. At nearby B&O Kitchen Jeff Cortina is teaching the fourth generation, his son, how to make his family boudin recipe. Cortina’s boudin is excellent but ignoring tradition he does not include liver. He makes about 200 lbs a day along with cracklin,’ deep-fried pork fat with a small amount of the skin attached. It is another great Cajun treat. Jeff said, “Timing when boiling the cracklin’ in the oil is critical. There is a two-minute window between success and failure.” The Boudin Trail has 29 stops – that’s a lot of boudin sampling.
Gumbo, alligator and more
The one dish most associated with the Cajun culture is gumbo, the official dish of the Louisiana. Seafood Palace in Lake Charles is reputed to have the best gumbo. But unlike the boudin makers, Seafood Palace is willing to share their winning recipe. Their gumbo can also be made with chicken or beef but it is not their only culinary delight – try their boudin balls, frog legs, and fried gator.
Gumbo ala Seafood Palace
1 1/2 cups of Roux 2 cups of onion1 cup of green onionssalt, black and red pepper to taste1 pound of lump crab meat3 pounds of raw shrimp2 pints of raw oysters, if desiredFill a stock pot 3/4 full of water. Bring to a boil and slowly add the roux until dissolved. Add seasoning, onion and green onions. Let boil about an hour, making sure to check the level of water, add more if needed. Add shrimp and crab meat, simmer about 20 minutes. If adding oysters, cook about 10-15 minutes longer. Serve with rice and enjoy. Yummy!
For the Gourmand
Looking for a white-table-cloth dining delight? Head to La Truffe Sauvage for a world-class dinner served with wine from their large international collection. Try one of Chef Mohamed Chettouh specialties – Stuffed Pheasant Breast. He is gracious enough to share his recipe.
Pheasant Breast Stuffed with Leek and Fennel
2 whole pheasant 3 pound each
1 cup julienne leek, blanched
1 cup julienne fennel, blanched
Salt pepper
Butcher string
For the natural jus
1 cup diced leek
1 cup diced carrot
1 cup diced celery
1 cup diced yellow onion
1 bouquet garni (thyme, bay leaf, parsley stems)
1 teaspoon peppercorns
2 cups red wine
Parsnip Purée
1 pound parsnip, peeled and diced
2 ounces unsalted butter
Salt and white pepper.
Remove the breasts, with skin on to keep it from drying out. Save the legs for another use. Debone breasts. To make natural au jus place carcass bones in small pan, add diced vegetables and roast at 375°F until the bones are brown and vegetables caramelized. Transfer to a medium size sauce pan, cover with water, add the red wine, garni and peppercorn, bring to boil then simmer about an hour, skim the stock. Strain. Reduce strained stock to get to approximately half
cup. Season with salt and pepper, keep warm. To make parsnip puree cover with water and boil until tender, strain, pass through a food ricer, add the butter and salt, white pepper. Cover and keep warm. Place pheasant breasts on a flat surface, cover with plastic wrap, skin side down, flattened a little with a mallet. Remove the plastic, season with salt pepper, divide the blanched vegetables leek and fennel between the pheasant breasts, roll each one up and tie with the butcher string. Put a tablespoon olive oil in a hot sauté pan, add the stuffed breast and brown all sides. Cook at 350 in the oven for 20 minutes. Do not overcook. Scoop one spoon of parsnip puree on serving plate with two slices of stuffed pheasant breast and a one tablespoon natural jus.
A Festival of Food
Any time is a good time to savor the flavors of Lake Charles but the dedicated epicurean will want to attend Rouge et Blanc, Lake Charles’ premier food and wine event held each year in October. Enjoy such wonderful signature dishes as Deep Fried Bread Pudding from Sha Sha’s of Creole with a glass of Chocovine Espresso wine from The Wine Group while sitting in the shade of the live oak in front of the historic Town Hall.

For more information check visitlakecharles.org, thewildtruffle.com,
http://www.rougeetblanc.us/, and for the best place to stay consider the L’Auberge Casino, ldlcasino.com, where their buffet offers an incredible array of shell fish along with a groaning board of items to choose from.

Dining at the Seneca Niagara Casino is a Winning Experience

It had been several years since, my husband, John and I had visited Niagara Falls, New York. While it is impossible to improve on the falls – they are spectacular – we were really impressed with the Seneca Niagara Casino. A winning addition to Niagara Falls. The accommodations are great, the spa is spa-ctacular, but gaming is not the only winning activity. We ate at the Koi, Western Door Steakhouse and La Cascata creating a winning dining trifecta. The winners were the Chang Mai Lettuce Wraps for an appetizer, Seafood Cioppino as a main course, and decadent Peanut Butter Snickers Pie for dessert.

From the hotel it is only a short walk to Niagara Falls State Park, America’s oldest state park. No visit to Niagara Falls is complete without a ride on the Maid of the Mist. Upon returning from the Maid of the Mist we almost missed the spectacular 40-minute presentation “Legends of Adventure” in The Niagara Adventure Theater, covering the history and legends of the falls with incredibly realistic photography of people going over the falls. Each day we visited a different area of Niagara County: Lewiston, Old Fort Niagara, and the Lady of Fatima Shrine. And, each evening we returned to relax with an excellent meal at the resort.

I favor Asian cuisine and fell in love with their Koi Restaurant where they had recently introduced a noodle bar but my favorite thing on the menu was the Chang Mai Lettuce Wrap. It makes a wonderful appetizer or healthy light meal.

Chang Mai Lettuce Wrap
3 oz chicken breast, minced
1 oz tricolor bell peppers, medium diced
1 oz white onion, medium diced
1 oz Hoisin sauce
2 oz oyster sauce
2 oz dark Soy sauce
a pinch sugar
½ head iceberg lettuce, halved
4 tablespoons vegetable oil
A few bean sprouts and thinly sliced carrots for garnish
Sambal oelek and hoisin sauce make great dipping sauces.

Stir fry the chicken at medium temperature, set aside. In the same wok/pan sauté the peppers and onions for 2 -3 minutes until half cooked. Add oyster sauce, sugar and soy sauce in the pan with the vegetables. Mix well, remove from heat. To serve: 1 sheet of iceberg lettuce topped with minced chicken, diced vegetables, bean sprouts, carrots and a touch of sambal oelek. Wrap the stuffed lettuce and it’s ready to enjoy.

Another evening we dined at the La Cascata Italian restaurant. The menu has a unique concept with all the soups one price, the same one-price concept continues with the appetizers, salatizers (salads served with a half portion appetizer), pasta bowls, signature dishes, and desserts. The Seafood Cioppino with fresh veggies, basil pesto and fresh mozzarella cheese served with grilled flatbread was John’s favorite.

Seafood Cioppino
16/20 shrimp
20/30 scallops
20 littleneck clams,
20 mussels
1 teaspoon minced garlic
1 teaspoon minced shallots
6 blanched fingerling potatoes, halved
4 blanched carrots, sliced
4 blanched celery stalks, sliced
5 blanched asparagus spears cut in half
1 cup white wine
1 cup tomato saffron broth
2 tablespoons butter
4 leaves, basil, chiffanade
salt to taste
pepper to taste
oil, enough to coat pan

Add oil to sauté pan. When the pan is hot add the seafood, salt and pepper. Sauté for about 2 minutes. Add garlic and shallots, sauté for another minute. Then deglaze the pan with the chardonnay and saffron tomato broth and bring to a simmer. When broth reaches a simmer add the celery, carrots, potatoes, and asparagus. Cover. When the clams are open and the other seafood is cooked add the butter and basil and cook until butter is melted into the broth. Serve in a bowl with the vegetables in the middle. Arranging the seafood around the vegetables. Then pour the broth over the seafood and vegetables. Best served immediately.

No meal is complete with out dessert and one of the best places for desserts is The Western Door Steak House, one of the few restaurants in Western New York to win the Four Diamond Award. Our dinner was a winning combination that started with Chilled Seafood Deluxe with an amazing array of lobster tails, shrimp, oysters, clams and Alaskan king crab with cocktail sauce & shallot mignonette. All seafood is flown in fresh daily. Luckily we ordered a small because their meals include the highest quality steaks, and something we hadn’t seen on a menu for a couple of decades – Iceberg lettuce wedge updated with marinated red onion and blue cheese dressing. But the winner in our estimation was the dessert – the Snickers Peanut Butter Pie.

Snickers Pie
Peanut Butter Crust
2 oz butter
½ cup granulated sugar
1 cup flour
1 egg
1 ¼ cup peanut butter
Beat butter, sugar and peanut butter until smooth. Add egg and flour. Mix well. Roll out crust, put in pie pan, bake at 275F for 10 minutes. Cool.
Peanut Butter Filling
1 pound butter
1 1/4 cup powdered sugar
1 1/4 cup peanut butter
1 teaspoon vanilla
Beat butter and sugar until fluffy. Add peanut butter and vanilla, mix well
Ganache
10 ounces dark chocolate
5 oz heavy cream
Simmer heavy cream in a pot. Take off heat and add chopped chocolate. Stir constantly until smooth. If chocolate is not completely melted put back on stove on low heat stirring constantly. Add peanut butter filling layer to the cool crust. Lastly spread the ganache in a thin layer over top of pie. Let cool until ganache hardens, slice and enjoy.

Trifecta dining is a winning combination at the Seneca Niagara Casino and the dining is destined to get even better – if that is possible. They have partnered with Niagara County Community College to create the Niagara Culinary Institute in downtown Niagara Falls. For more information check senecaniagaracasino.com and niagara-usa.com.

Making Erie, Pennsylvania Memorable

My husband, John, and I try to make every trip one to remember. On the way to visit our daughter and her family in Ohio we stopped at the Sheraton Bayfront in Erie, Pennsylvania. We could have pushed on all the way to Ohio, but what’s the fun in that? When we stopped in Erie, Pennsylvania we could have had dinner in a fast food restaurant but we were looking for something memorable so we checked into the Sheraton Bayfront. The name gives it away. It is located on Lake Erie's Presque Isle Bay with easy access to several major highways making it a great place for us to stop when heading west.

After a long wintry drive the lobby with its fireplace ablaze made us feel welcome. We knew we had made the right choice for a midway stopping place. Our room looked out over the frozen lake where fishermen had set up huts hoping for the big catch. From our warm cozy room it was hard to imagine why anyone would want to ice fish.

Before dinner, John and I relaxed with a cocktail in front of the fireplace. Dinner in the Bayfront Grill was excellent and the wintry view made us appreciate our meal and the cozy warmth of the hotel. We started with an excellent Duck Ravoli with pan-roasted butternut squash, asparagus tips, and pomegranate syrup, natural jus infused cream sauce. And that was just the beginning. We followed that with the Sweet Potato Bisque with Pear. The salad of mixed greens was one of the best salad presentations we have ever seen.

The main course was Potato Crusted Salmon, with Rock Shrimp Risotto, Tomato Petals, Broccolini, with Shaved Fennel Smoked Tomato Coulis. We had to ask for our dessert to go – we just could not eat more but we didn’t want to miss the Strawberry Cake with White Sauce and accented with Bittersweet Chocolate. Everything was so wonderful we knew the dessert would make a great late night treat.

Our stop at the Sheraton Bayfront was such a wonderful break from the long drive and the repast was so delicious we sent our compliments to the chef who personally delivered the main course. No wonder the meal was so wonderful. Chef Michael Cerrie had worked in exclusive restaurants and private dinner clubs in Erie, Pittsburgh, New York, and Jamaica. He cooked with Emeril Lagasse for live TV on “Good Morning America.” He said, “My cooking style is American Bistro but I have been well-trained in French and Mediterranean cuisine.

I was especially intrigue by using duck in the ravoli. Chef Michael explained that any meat can be used – even leftovers, but he was especially fond of cooking with duck. John and I have learned that chefs and hotels are very proud of their presentation and are usually eager to share their knowledge. Chef Michael was so willing to share his duck recipe I asked for his Sweet Potato Bisque recipe – it was my personal favorite.

Chef Michael Cerrie’s Duck Ravioli
1/ 2 lbs fresh pasta dough store bought or homemade
Chef Michael uses 12 whole eggs to 1 lb. of semolina flour

Duck Filling
1/ 4 lb duck leg meat
1/ 4 cup whole butter
1 shallot- finely chopped
1 Tbs chopped fine herbs (personal choice)
1 clove garlic
1/ 4 cup demi glace

Chef Michael Cerrie’s Sweet Potato Bisque with Pear
5 sweet potato, roasted in oven peeled and allowed to cool
1qt. good chicken stock
1 rib celery -diced
1/ 4 stalk of leek- diced
1/8 Spanish onion - diced
2 cloves garlic- diced
1 shallot - diced
1 bay leaf
1 pinch whole white peppercorns
1/ 4 cup flour
2 pears peeled
1 cup butter
1pt heavy cream
1 pinch clove, nutmeg, cinnamon, and allspice
Salt and pepper to taste

In a sauce pot on medium heat add 1/ 2 cup butter and rough chopped leek, garlic, onion, celery, shallot, whole bay leaf, and pepper corns- sweat until aromas have been released, then mix in flour to make roux. Cook until flour doesn’t smell raw, then whisk in chicken stock. Add sweet potatoes, pears, and spices, allow to simmer for 1.5 hours. Use immersion blender, blend until no chunks are left, while blender is still on add remaining butter and heavy cream, season with salt and pepper, then strain and it is ready to serve.

Later in our room we enjoyed our dessert and while looking out over the frozen lake we congratulated ourselves for selecting the Erie Bayfront as a place to stop. We forgot all about the highway traffic, the tractor trailer trucks whizzing by spraying brown slush on the car, and the 20-degree temperature. In the morning we had an excellent breakfast watching in amazement and wonder at the ice fishermen out on the lake so early on such a cold morning. Feeling refreshed we were ready to continue our journey filled with great food and a wonderful memory of the Sheraton Bayfront. For more information check www.sheraton.com.

Michigan’s Harbor Country is a Locavore’s Delight

It's trendy these days to be a locavore. A locavore knows where the food they are eating comes from and hopefully the source is not far from where they are dining. A culinary tour of Harbor Country is a locavore’s dream. Harbor Country is located in the Southeast corner of Lake Michigan. The lake keeps the area cooler in the summer and warmer in the winter and provides plenty of moisture creating a great growing environment.

My culinary tour started with breakfast at the Kites Kitchen and Retro Café in New Buffalo not far from the Harbor Grand Hotel where I was staying. Judy Kite-Gosh, the owner, makes everything from scratch. A cheerleader for the locavore movement, she says that, “The area has so many microclimates that farmers can grow just about anything.” The Sticky Buns with Caramel Sauce were decadently delicious but surprisingly tasty was the Grass Fed Roast Beef Hash. The beef was raised locally at Middlebrook Farm in nearby Three Oaks – the next stop on my tour.

Middlebrook Farm was established in 1844 but has been owned by Bob and Janet Schuttler since 2005. When the Schuttler’s first bought the farm they enjoyed sitting in their yard at the end of the day with glass of wine – locally produced, of course – and. When they first moved to the farm from Chicago they were surprised that there were no fireflies. What happened to them? Two many pesticides was the reason so they try to raise their cattle as naturally as possible and the fireflies are back.

No wonder the hash was so delicious. When cattle eat grass like nature planned they thrive producing nutritional and tasty beef. The Schuttler’s raise Lowline Black Angus free of antibiotics, steroids, hormones and pesticides. Schuttler explained that, “They are very docile and will follow me around.” I found it comforting looking out into the pasture seeing the cattle grazing is such a bucolic setting instead of being fattened up on a feed lot. Only good things happen when cattle are grass fed. The meat is lower in fat and calories, contains more Vitamin E, has more Omega-3 Fatty Acids, and other benefits. The Schuttler’s cattle are not only grass-fed (most animas have probably eaten grass at some point in their lives), but are "finished" on grass, rather than fattened up on corn for the last few months prior to processing

The next stop on my tour was Stover’s Farm Market in Berrien Springs. The passion and dedication of the farmers I met was amazing. At Stover’s I enjoy fresh apple cider and sampled a slew of homemade products but what really impressed me was the barn. The Stover family has been farming in the area since 1870. While sitting on bales of hay, June Stover, wife of John, the great grandson of the original settler, gave our group a short history lesson of the local Potawatomi Indians but I was more interested in the barn. The huge Big Red Barn was built in 1865 of hand-hewn, hand-milled beams held together by wooden pegs. Not originally located on the farm, the Stovers had it moved three miles to its present location – all 150 tons of it. What a sight it must have been. According to June, “We thought we would knock down people’s mailboxes but the barn rode so high above the road that it went over the mailboxes.”

Lunch was at Tabor Hill Restaurant & Winery where Chef Paul Verhage’s specialty is Raspberry Chicken but I decided on the Local Garden Pasta of fresh zucchini, squash, green beans, bell peppers, onions, garlic, tomatoes, fried and tossed with pasta, olive oil, and parmesan cheese. Of course, it was paired with one of Tabor Hills fine wines – Valvin Muscat. After lunch I had a tour of their vineyard where the guide explained that Tabor Hill's hilly terrain provides the ideal conditions for making superb wine. Grown on one of the highest vineyard sites in Michigan, their grapes benefit from perfect airflow and are protected from the late spring and early autumn freezes. Lake Michigan, approximately seven miles from the vineyards, moderates air temperatures by as much as 10 degrees and keeps the vines insulated with lake-effect rains in summer and snow in winter.

My next stop on the tour was the Round Barn Winery, which is the place everyone can have the libation of their choice. Beside wine from their vineyards they brew their own beer and distill their own spirits. But what really caught my attention was the barn. The Moerschs, the owners, had the turn-of-the century Amish Round Barn transported from Indiana and rebuilt on their property. Chris Moersch explained, “The historic building is the perfect home for the round copper pot still because only good "spirits" should be created in a structure where legend says that the round buildings have no corners so there is no place for evil spirits to hide.”

The last stop of the day was a cozy restaurant, Soe Café. The café advertises “Local Agriculture, Local Craftsmen, Honest Food” offering local specialties such as Roasted Cauliflower, Brussels Sprouts, and Vegetable Pot Pie.

The next day my locavore tour continued with breakfast at Bit of Swiss Pastry Shop followed by a visit to Dinges Farm. After lunch at Brewester’s Italian Café I learned about hydroponically grown tomatoes. Dinner my last night was at Brentwood Tavern adjacent to my hotel where Chef Jenny Drilion prepared a meal that was a locavore’s delight.

Judy Kite-Gosh’s Recipe for Grass Fed Roast Beef Hash

2-3 lbs. Grass-fed chuck roast
6 cups of beef stock
2 tsps chopped celery tops
1 large sliced onion
1 bay leaf
2 cups diced onion
2 cups diced raw potatoes
poached eggs as desired (optional)

Roast meat covered in 350 oven for 2 ½ hours. Cool (can use leftovers from a pot roast) Skin fat and add to large sauté pan, saute potatoes and onions in fat (there won’t be much as grass fed is much leaner). Add 2 cups of stock from roasting and continue to cook till potatoes are tender. Add diced beef and sauté till meat begins to brown. Add salt & pepper to taste. Serve with poached eggs on top.